"Jacqueline Dole isn’t afraid to meld sweet and savory. The former Mei Mei pastry chef just launched her own line of hard ice cream, and ingredients like gochujang, toasted milk solids, and sage give the Parlor Ice Cream Co. a unique position in Boston’s venerable landscape of frozen confections."

“Ice cream is a great vehicle to play with texture and flavor, but in a more accessible way than your fine-dining pastry atmosphere,” says the former Mei Mei pastry chef, who’s in the process of procuring a temporary brick-and-mortar home"